This recipe takes me back to Marché Provençal in Antibes. We were staying in a friend’s little condo in Vieil Antibes and I was dying to cook dinner using fresh produce from the farmer’s market, a short walk away. So I picked up a beautiful white cod filet, leeks, tomatoes and garlic. With a few herbs like parsley and tarragon…that’s about all you need.

It’s so quick and easy you can prepare this on a weeknight with any fish or even chicken…or both which I did this evening as my husband is allergic to bone fish. When I mimicked this recipe back home on the boat, I was able to add things like capers and Herbs of Provence.

Baked Cod Provençal

1 tablespoon EVOO
3 garlic cloves, minced
2 leeks, about 6″ long, sliced
6 plum tomatoes, chopped
1/2 cup white wine
2 teaspoons Herbs of Provence
3 teaspoons Sea Salt, or to taste
Hot pepper flakes
2 teaspoons sugar
2 teaspoons capers
Parsley and tarragon, minced

Heat your galley oven to 350º or a bit hotter. Slice up the leeks into disks. Mince the garlic. Sauté in large pan in the EVOO until leeks start to become translucent. Chop the plum tomatoes.

Add the tomatoes and let them cook down, about 10 minutes. Add the wine, Herbs of Provence, salt, pepper, sugar and capers. Let cook for another 5 minutes. Adjust seasonings as needed.

Sprinkle the fish filets with salt and pepper. Pour the tomato sauce into a baking pan. Nestle the fish filets into the sauce and give another little sprinkle of Herbs of Provence. Pop into your preheated oven for 15-20 minutes or until fish turns opaque and can flake with a fork.

Sprinkle with minced parsley and tarragon before serving. Serve and rice, pasta or just a baguette to soak up the sauce. Presto!

While the fish was cooking I sautéed a chicken breast in the same sauce to serve to my bone fish-allergic husband. it turned out splendid!

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Baked Cod Provençal

Author: GalleyPirate

Ingredients

• 1 tbsp EVOO
• 3 Garlic cloves, minced
• 2 6" long Leeks, sliced
• 6 Plum tomatoes, chopped
• ½ cup White wine
• 2 tsp Herbs of Provence
• 3 tsp Sea Salt, or to taste
• Hot pepper flakes
• 2 tsp Sugar
• 2 tsp Capers
• Parsley & Tarragon, minced

Instructions

• Heat your galley oven to 350º or a bit hotter. Slice up the leeks into disks. Mince the garlic. Sauté in large pan in the EVOO until leeks start to become translucent. Chop the plum tomatoes.
• Add the tomatoes and let them cook down, about 10 minutes. Add the wine, Herbs of Provence, salt, pepper, sugar and capers. Let cook for another 5 minutes. Adjust seasonings as needed.
• Sprinkle the fish filets with salt and pepper. Pour the tomato sauce into a baking pan. Nestle the fish filets into the sauce and give another little sprinkle of Herbs of Provence. Pop into your preheated oven for 15-20 minutes or until fish turns opaque and can flake with a fork.
• Sprinkle with minced parsley and tarragon before serving. Serve and rice, pasta or just a baguette to soak up the sauce. Presto! 

Notes